Ingredients
1.5 cups graham cracker crumbs
1/3 cup unsalted butter, melted
2 tablespoons granulated sugar
24 oz full-fat cream cheese, room temperature
3/4 cup granulated sugar
1/2 cup sour cream
1 teaspoon vanilla extract
3 large eggs
1 tablespoon cornstarch (optional)
2 ripe peaches, peeled and sliced
2 tablespoons honey or peach jam
1 tablespoon cornstarch (optional, for topping)
Instructions
Preheat oven to 325°F (165°C)
Mix graham cracker crumbs, melted butter, and sugar in a bowl
Press mixture into a 9-inch springform pan as the crust
In a large bowl, beat cream cheese and 3/4 cup sugar until smooth
Add sour cream, vanilla extract, and eggs one at a time, mixing well after each addition
If using, stir in 1 tablespoon cornstarch
Pour filling over the crust and smooth the surface
Bake for 45-50 minutes or until the edges are set but the center still wobbles slightly
Cool to room temperature, then refrigerate for at least 4 hours
For the topping, mix peaches, honey, and 1 tablespoon cornstarch in a bowl
Spread peach mixture over the chilled cheesecake
Refrigerate for another 20-30 minutes before serving
Notes
Use digestive biscuits or vanilla wafers as a graham cracker alternative
Greek yogurt can replace sour cream for a tangy twist
Room temperature cream cheese ensures a smooth, lump-free filling
For a no-bake version, use a chilled cream cheese mixture over a refrigerated crust
Store leftover cheesecake covered in the refrigerator for up to 5 days
- Prep Time: 30
- Cook Time: 50
- Category: Desserts
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 85mg